Brinjal in Coconut Sauce


  • 2 large brinjals
  • Fine salt to sweat brinjals
  • Sunflower oil for frying brinjals
  • 45ml sunflower oil
  • 1 onion, finely chopped
  • 5ml coarse salt
  • 2 dried lime leaves
  • 15ml crushed garlic
  • 10ml red chilli powder
  • 2 tomatoes, blanched and chopped
  • 10ml ground coriander
  • 5ml ground cumin
  • 5ml garam masala
  • 2,5ml turmeric
  • 15ml Magic Masala
  • 400ml coconut milk
  • Fresh coriander to garnish

Here’s How

  1. Heat 45ml sunflower oil in a pot and sauté the onion with coarse salt until light golden brown.
  2. Stir in the crushed garlic and lime leaves. 
  3. Sauté until fragrant before adding the red chilli powder.
  4. Stir for 3 – 5 seconds and then add the chopped tomatoes. 
  5. Simmer for a minute and stir continuously to break the tomatoes down.
  6. Add the ground coriander, cumin, garam masala and turmeric.
  7. Simmer until the tomatoes resemble a thick paste.
  8. Add the magic masala and coconut milk.
  9. Simmer for 2 – 3 minutes on a low heat.
  10. Gently place the brinjal wedges into the sauce and allow to warm through for a minute.
  11. Garnish with fresh coriander.

Yudhika’s tips:

  • The brinjal wedges can be thinly sliced and grilled with olive oil.
  • The sauce can be made in advance and stored in a refrigerator for up to two days.
  • Chickpeas may be added to this sauce.